Bangladeshi Egg Curry (Egg Bhuna / Egg Masala) Recipe.

 Bangladeshi Egg Curry (Egg Bhuna / Egg Masala) Recipe.

Egg curry, or

"Dim Bhuna," is a popular and delicious dish in Bangladesh, made with hard-boiled eggs simmered in a thick, spiced gravy. Here's a traditional Bangladeshi-style recipe for Egg Curry that you can enjoy with rice, ruti, or paratha.

Ingredients:

6 eggs (boiled and peeled)
2 medium onions (finely chopped or blended into a paste)
2 medium tomatoes (chopped or pureed)
2 green chilies (slit)
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder (Holud)
1 tsp red chili powder (Morich gura) (adjust to taste)
1 tsp coriander powder (Dhoniya gura)
1/2 tsp cumin powder (Jeera gura)
1/2 tsp garam masala powder
1 bay leaf (Tejpata)
1 tsp cumin seeds (Jeera)
1 small cinnamon stick (Daruchini)
3-4 cardamom pods (Elach)
2-3 cloves (Lobongo)
Salt to taste
4 tbsp oil (preferably mustard oil for authentic flavor)
Fresh coriander leaves (for garnish)
1/2 cup water (adjust for gravy consistency)

Instructions:

Step 1: Boil and Fry the Eggs

Boil the eggs, peel them, and lightly prick them with a fork or score with a knife to help absorb the masala.
In a skillet, heat up two teaspoons of mustard oil. Lightly fry the eggs until they develop a golden crust. Remove and set aside.

Step 2: Prepare the Masala Base

In the same pan, add the remaining oil. Once it’s hot, add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Fry until aromatic, a few seconds.
Add the finely chopped onions or onion paste and sauté until golden brown. If using onion paste, cook until it turns light brown.
Add the ginger-garlic paste and fry for a few minutes until the raw smell disappears.
Add the cumin, coriander, red chili, and turmeric powders and stir. Stirring constantly to prevent scorching, cook the spices for two to three minutes.
Add the chopped tomatoes or tomato puree. Cook until the tomatoes are fully broken down, and the oil starts separating from the masala (around 6-8 minutes).

Step 3: Make the Gravy

Add salt and mix well. If you want more heat, add slit green chilies at this stage.

Pour in 1/2 cup of water and bring the curry to a simmer. Let it cook for 5 minutes on medium heat.
Add the fried eggs to the gravy, coating them well in the masala. Lower the heat and let it cook for another 5 minutes, allowing the eggs to soak up the flavors.
Finally, sprinkle garam masala and stir well.

Step 4: Garnish and Serve

Garnish with freshly chopped coriander leaves.
Serve the Egg Curry hot with steamed rice, polao, or ruti (flatbread).

Optional:

You can add potatoes (Aloo) for a classic Bangladeshi touch by cutting them into cubes, frying them, and adding them to the curry along with the eggs.

For extra richness, you can add a tablespoon of ghee at the end, which gives a distinct aroma and flavor.
Enjoy your Bangladeshi-style Egg Bhuna!